Summary

Ingredients

• 2 cans peach (s)
• some flour, possibly

For the dough:

• 150 g butter or mararine
• 150 grams sugar
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 5 drops flavor (lemon aroma) can be omitted
• 4 egg (s)
• 250 g flour
• 3 teaspoons, leveled baking powder

For the sprinkles:

• 150 grams flour
• 75 grams sugar
• 1 packet vanilla sugar
• 100 g butter, soft or mararine
• possibly fat for the mold

For the cast:, can be omitted

• 100 g powdered suar
• 3 tablespoon lemon juice

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Instructions

1. Put the peaches in a colander and drain well. If necessary, dust something with flour.
2. For the dough, stir the softened butter in a mixing bowl with a hand mixer until smooth. Gradually add sugar, vanilla sugar, salt and lemon aroma while stirring until a thickened mass is formed. Then stir in each egg for about 1/2 minute at the highest level.
3. Mix the flour with the baking powder, sieve and stir in 2 portions briefly on medium heat. Put the dough on the prepared baking sheet (either grease it or simply cover it with baking paper), smooth it out and place a strip of aluminum foil bent several times in front of the dough (you can do without it if necessary). Cut the peach halves into slices and spread them on the dough.
4. For the crumble, sieve the flour into a bowl, add sugar, vanilla sugar and softened butter. Mix everything with the hand mixer or simply with your fingers into sprinkles and spread on the peaches.
5. Put the baking sheet in the middle of the preheated oven. Bake at around 180 ° C (convection or top / bottom heat) for about 25 minutes (the baking time depends on the oven in question and should be checked once in between).
6. For the icing, sieve the icing sugar, stir with lemon juice and use a pastry brush to spread the icing over the pastry immediately after baking. We always leave out the topping, otherwise the cake will be too sweet for us.